Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
626
Calories
30g
Protein
22g
Fat
82g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces farfalle pasta
- 1/4 cup unsalted butter
- 1/2 cup haricots verts (thin tender green beans), ends trimmed
- 1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
- 1/2 cup fresh peas
- 1/2 cup white mushrooms, thinly sliced
- Salt and freshly ground black pepper
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 4 seeded and diced ripe plum tomatoes
- 2 tablespoons snipped fresh chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes